Beef Stew

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Adapted from "Best Beef Stew" recipe at Cook's Illustrate.

Ingredients

  • 8 small garlic cloves, pressed through garlic press (about 1 T)
  • 2 large anchovy fillets, minced (about 2 T)
  • 1 T 365 concentrated tomato paste
  • 5 lbs boneless rib eye roast, trimmed, cut into 1 1/2 inch pieces
  • Olive oil
  • 1 large yellow onion, halved and cut from pole to pole into 1/8 inch thick slices
  • 8 medium carrots, washed, trimmed and cut into 1 inch pieces
  • 1/4 cup unbleached all purpose flour
  • 3/4 bottle red wine (used a cheap organic blended red wine from Berkeley Bowl)
  • 2 cups chicken broth
  • 2 bay leaves
  • 4 sprigs of dried thyme
  • 6 ounces salt pork
  • 1 1/2 pound Yukon Gold potatoes, scrubbed, eyed and cut into 1 inch pieces
  • medium bag frozen peas and pearl onions
  • water as needed
  • kosher salt

Method


Notes

  • Unlike original recipe, no oven.